This isn't just any ice cream sundae. Ree makes her monster sundae with cookie dough ice cream, freshly baked chocolate chip cookies and homemade hot fudge sauce. YUM!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

Hot Fudge Monster Sundae
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 35 min (includes chilling and cooling times)
Active: 30 min
Yield: 1 sundae

Ingredients

2 scoops store-bought old-fashioned vanilla ice cream
2 scoops store-bought cookie dough ice cream
Hot Fudge Sauce, recipe follows, for topping
Chopped pecans, for topping
1 Chocolate Chip Cookie, recipe follows
Store-bought whipped cream, for topping
1 maraschino cherry

Hot Fudge Sauce:
1 cup heavy cream
1 cup light corn syrup
1/3 cup packed dark brown sugar
4 tablespoons salted butter
2 tablespoons cocoa powder
Pinch of kosher salt
8 ounces dark chocolate, chopped
1 tablespoon vanilla extract

Chocolate Chip Cookie:
2 sticks (1 cup) salted butter, at room temperature
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 ounces good-quality semisweet chocolate, chopped into chunks
4 ounces good-quality dark chocolate, chopped into chunks
Sea salt, for sprinkling

Directions

Add the vanilla and cookie dough ice cream to a glass ice cream dish or bowl. Top with a generous drizzle of Hot Fudge Sauce and some chopped pecans. Wedge a whole Chocolate Chip Cookie into the dish. Top with whipped cream and a cherry. Enjoy!

Hot Fudge Sauce:
Yield: 2 cups

Combine the cream, corn syrup, sugar, butter, cocoa and salt in a pot and bring to a boil over medium heat. Cook, stirring, until smooth.

Remove from the heat and add the chocolate and vanilla. Stir until combined and smooth. Serve warm over your favorite ice cream or sundae!

Chocolate Chip Cookie:
Yield: 15 cookies

Line 3 baking sheets with parchment.

In the bowl of an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and kosher salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the chocolate chunks using a wooden spoon or spatula.

Use a 1/4-cup scoop to scoop the cookies, making sure to scrape the scoop against the side of the bowl to flatten off the top. Scoop onto the lined baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, at least 20 minutes.

Preheat the oven to 350 degrees F.

Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.

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Ree Drummond's Hot Fudge Monster Sundae | The Pioneer Woman | Food Network
https://youtu.be/08hl66Lq4ww